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Parmesan Crusted Cod |
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| Serves 4 |
Prep 5 mins |
Cooking 20 mins |
Easy |
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My rating |
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Ingredients |
700g baby new potatoes, sliced
250g tenderstem broccoli, trimmed
250g asparagus, trimmed and halved
2 tsp olive oil
60g fresh white breadcrumbs
grated zest of 1/2 lemon, + wedges to serve
2 tbsp finely grated parmesan
1½ tbsp olive oil
60g half-fat crème fraîche
4 x 125g cod loin fillets
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Preheat oven to 220C/ 200C
Fan/ Gas 7. Put the potatoes, broccoli and asparagus onto
a large baking tray and grease with a tsp of vegetable
oil. Season, then roast for 5 mins.
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Combine the breadcrumbs, lemon zest,
parmesan and oil in a small bowl and set aside. Spread 1/
tbsp of the crème
fraîche over each cod fillet, then scatter over the
breadcrumbs mixture. Put the fish, crumb-side up on the
baking tray with the vegetables and roast for a further 20
mins, until the fish is cooked through, the vegetables are
tender and the crumb topping is golden.
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Serve the fish and vegetables with
the lemon wedges on the side.
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DAILY
DINNERS 
